Spring Asparagus and Snap Pea Salad with Sesame-Chili Dressing KETO

INGREDIENTS:

SESAME-CHILI DRESSING

• 1 egg yolk
  
• 1 tablespoon tahini, room temperature
  
• 1½ tablespoons soy sauce
  
• 1/2 teaspoon sugar/sugar substitute
  
• 1 tablespoon sesame oil
  
• 3½ tablespoons olive oil
  
• 1 teaspoon black vinegar
  
• 1 teaspoon rice vinegar
  
• 1 clove garlic, grated
  
• 1 teaspoon chili crisp

SALAD

• 1 tablespoon neutral oil, divided
  
• 3 ounces thin asparagus, cut into thirds on the bias
  
• salt, to taste
• 3 ounces sugar snap peas, cleaned, blanched, shocked and cut on the bias
  
• 1 tablespoon freshly squeezed lemon juice
  
• 2 tablespoons sesame-chili dressing (recipe above), divided
  
• 1/4 cup cilantro leaves
  
• 1 scallion white, cut on the bias
  
• 1 breakfast radish, thinly sliced
  
• 1 jammy egg, cut in quarters (recipe below)
  
• 1 tablespoon chopped, unsalted, toasted peanuts
  
• 2 tablespoons crispy shallots
  

INSTRUCTIONS:

SESAME-CHILI DRESSING:

1. Whisk together egg yolk, tahini paste, soy sauce and sugar.
2. Combine the sesame oil and olive oil and slowly whisk that into the egg yolk mixture to emulsify.
3. Whisk in the remaining ingredients.

JAMMY EGG:

1. Bring a medium-size pot of water up to a boil. Fill a bowl with ice water and set aside.
2. Gently add in your cold egg to the pot of boiling water and cook for 7 minutes.
3. Remove the egg from the water and immediately place in ice water. Once it's cooled, peel and cut it into quarters.

SALAD:

1. In a medium nonstick pan, heat up 1/2 tablespoon oil. Once it's smoking, add your asparagus and char for 2 to 3 minutes, season with a pinch of salt, remove from pan and let it cool.
2. Repeat the same process with the remaining oil and sugar snap peas.
3. In a medium bowl, combine the asparagus, sugar snap peas and lemon juice, and give everything a good toss.
4. Add in 1 tablespoon of dressing to the bowl and toss again.
5. Mix in your cilantro, scallion whites and radish (but leave a few slices or radish to place on top), and gently toss. Check seasoning.

TO SERVE:
On your plate, spoon down the remaining 1 tablespoon of dressing. Pile on your salad. Add your jammy egg around the outside of the salad. Garnish with peanuts, crispy shallots and remaining radish.

Source: Leah Cohen, Chef on Today Show